1 pound deli meats assorted sliced (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
2 tablespoon basil leaves fresh chopped
6 basil leaves fresh chopped
2 garlic cloves minced
0.3 cup kalamata olives pitted thinly sliced
1.5 cups kalamata olives
1 tablespoon lemon zest
0.3 cup olive oil
0.5 cup olive oil
3 tablespoons olive oil
1.5 cups sicilian cracked olives green
2 orange bell pepper
0.5 pound parmigiano-reggiano cut into irregular chunks
3 bell peppers red
0.5 teaspoon pepper flakes dried red crushed
2 teaspoons salt
8 servings salt and pepper black freshly ground
Equipment
bowl
frying pan
baking sheet
aluminum foil
broiler
ziploc bags
Directions
Watch how to make this recipe.
Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio.
Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls.
Serve, allowing guests to compose their own assortment of antipasti on their plate.;
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter.
Serve the vegetables with the dip.
Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute.
Remove from the heat.
Add the olives and toss to coat.
Add the basil; toss to coat.
Serve.
Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
